Coconut Cream
Non-dairy whipped cream substitute.
Ingredients:1 can Native Forest coconut milk (13.5 ounce can)
1 tsp. Frontier vanilla extract
1 tbsp. Xyla Xylitol
*This requires some planning ahead. Start by placing an unopened can of coconut milk in the fridge at least 3 days prior to when you want to use the whipped cream- it needs time for the water and fat to separate.
Also, the key is to use only the thickest, fattiest part of the coconut milk.
When you are ready to make the cream:
- Open the bottom of the can and skim off the fat from the water. Use the fat for the cream. Use the water for something else.
- In the same bowl with the coconut milk fat, add the vanilla and sweetener.
- Beat on high with a mixer until the desired consistency. It does take much longer to thicken coconut milk, but it will eventually thicken.
- Store the whipped coconut cream in the fridge to keep it thick.
(At this point I am not sure how long it will remain thick, but I think for longer than real whipped cream.)
No comments:
Post a Comment